If your family is a mix of low carb eaters and omnivores, this Chicken Roulade recipe is a great way to make everyone happy. Serve it with a side of broccolini for those shunning carbs, or with roast potatoes for the carb lovers. Meanwhile, everyone gets an extra serving of vegetables and a mouthful of cheesy goodness in every bite.
While I used fresh spinach in this recipe, you could just as easily use the frozen kind so long as you defrost it first and squeeze out all of the water. For those of you who like to do meal prep in batches over the weekend, there are three ways to make these ahead of time:
1. Stuff them and stash them in a resealable bag in the refrigerator to cook within 2 days.
2. Brown and freeze them to defrost and bake later in the week.
3. Freeze them after baking then defrost and reheat in the microwave for a speedy weeknight meal.
Great flavor, cheesy, easy to make and versatile — those four reasons have made it one of our family favorites!
Chicken and Spinach Roulade Recipe
Prep the Chicken
I buy boneless, skinless chicken breasts in 40 lb . cases from Zaycon Fresh. I like how they don’t contain additives, artificial ingredients or added hormones. Since they’re minimally processed the chicken breasts haven’t been split. Each one is actually two thick chicken breasts and that’s enough for this recipe.
Now, if your chicken is more than 1 inch thick you’ll want to horizontally slice it with a knife. To do this hold it down with your fingers, or with the palm of your hand, then carefully and slowly slice parallel to the cutting board. If your store sells thinner chicken breasts, or you’re willing to pay extra for chicken cutlets, you might be able to skip this step.
The key to evenly cooked chicken in roulades (which just means rolled up food) is starting with chicken of equal thickness. Make that happen by placing chicken between two sheets of waxed paper then gently flattening them with your rolling pin. As you can see, mine is marble and that thing weighs a ton so I just need to gently tap the chicken a few times and I’m done. Be gentle, though: chicken flattens easily and you don’t want it too thin. About 1/4 inch is right.
Season and Stuff It
Liberally season one side of the chicken with homemade Mrs. Dash (or the store-bought stuff if you prefer).
Don’t like Mrs. Dash? Use minced parsley or fresh thyme leaves instead, and don’t forget the salt and pepper!
Top the seasoned side with spinach and shredded Gruyere or mozzarella cheese. Repeat this layering again, then roll the chicken from the large end to the small and skewer it with toothpicks. If you’re prepping for future cooking, you can stick them in a resealable bag and refrigerate them at this point. Brown then bake them within two days.
Brown then Bake It
Heat 2 tablespoons of extra virgin olive oil or coconut oil in a skillet until shimmering. Add the chicken and, using tongs, brown it on three sides. (You don’t want to brown the top where the toothpick is because the cheese will ooze out.) This step isn’t about fully cooking the roulades, just getting them nicely browned.
If you’re prepping them for future cooking you can let them cool then stick them in a resealable bag and freeze them. To cook later just defrost the bag overnight in the refrigerator then bake them.
Finally, to bake the roulades preheat the oven to 350°F/177°C. Line a baking sheet with greased foil and arrange the chicken on it. Bake for 30 minutes, or until a thermometer inserted into the chicken reads 165°F/74°C.
Allow the chicken to rest 5 minutes before serving so the cheese has a chance to set up. Slicing into them too early will just result in a runny cheese mess on your plate rather than your fork, so be patient!
- 1.5 lbs boneless, skinless chicken breasts
- 2 tsp. homemade Mrs. Dash
- 2 cups fresh baby spinach leaves, divided
- 1 cup grated Gruyere or mozzarella cheese, divided
- 2 tbsp. extra virgin olive oil or coconut oil
- wax paper
- Using a knife, horizontally slice the chicken to ½ inch thickness.
- Place chicken between two sheets of waxed paper and, using a rolling pin or the palm of your hand, gently flatten it to a uniform ¼ inch thickness.
- Liberally season one side of the chicken with Mrs. Dash, salt and pepper.
- Top the chicken with half of the spinach and cheese. Repeat using the other half.
- Roll the chicken from the large end toward the small and fasten with a toothpick.
- Heat the oil in a large skillet until shimmering.
- Preheat the oven to 350°F/177°C.
- When the oil is hot, brown the chicken on three sides. Do not brown the top where the toothpick holds it together or the cheese will ooze out.
- Transfer the chicken to a greased baking sheet and bake at 350°F/177°F for 30 minutes, or until a thermometer inserted into the chicken reads 165°F/74°C.
- Allow chicken to rest for 5 minutes after baking so the cheese can set up before serving.